Buttermilk Waffles with Sauteed Bananas

This post may contain affiliate links.


Buying Shawn a waffle iron for Christmas may have been one of the best things that I’ve ever done. We’ve wanted one for a while, but were hesitant because people kept telling us that we would never use it and it would ust take up precious cabinet space. Well, guess what? They were all wrong. We’ve been making waffles just about every weekend since we got it.

There’s something about a homemade waffle that just doesn’t compare to the frozen version. If you’ve ever ordered one at a diner you know what I’m talking about – they have that beautiful crispy exterior that gives way to a fluffy, light interior. These buttermilk waffles are perfect for a lazy weekend breakfast, or for a weeknight dinner. I like to make extras, which I reheat in the toaster for weekday breakfasts.

IMG_7244.JPG IMG_7248.JPG

There are so many waffle recipes out there that it can be a little overwhelming. Cornmeal waffles, yeast waffles, chocolate waffles…the options are limitless. But my favorite are these buttermilk waffles, which call for whipped egg whites. They’re the closest that I’ve found to the diner waffles that I love so much. I think the whipped eggs result in an extra light and fluffy center.

Now that that’s out of the way, let’s talk toppings. Syrup is a classic, but I don’t like to use too much since it can be so sweet. For these, I used just a drizzle of real maple syrup and some bananas that I sauteed with a little bit of grand marnier. The creaminess of the bananas was a really nice contrast to the tender-crisp texture of the waffle itself. As another alternative, I really like these waffles topped with a little bit of raspberry preserves.

The waffles are pretty big and I find them to be very filling. Half of one is enough for me for breakfast. Otherwise, I won’t want lunch.

If you have leftover buttermilk, use it to make my favorite buttermilk chicken tenders recipe. You could even use both recipes together and make chicken and waffles!



Buttermilk Waffles with Sauteed Bananas
  • 2 cups flour
  • dash salt
  • 2 Tbs sugar
  • 1-1/2 tsp baking soda
  • 1-3/4 cup buttermilk
  • 2 eggs, separated
  • 2 Tbs butter, melted
  • 1/2 tsp vanilla extract
  • 1 pat butter
  • 1 banana
  • 1 Tbs grand marnier or other orange liqueur

Combine the flour, salt, sugar, and baking soda. Stir in the buttermilk, baking soda, egg yolks, melted butter and vanilla.

Whip the egg whites until the form soft peaks. Gently fold the whipped egg whites into the batter.

Spray your waffle iron with oil. Preheat. Ladle one sixth of the batter onto the waffle iron and cook until done (this will depend on your iron). ransfer to a plate and cover with foil to keep warm. Repeat with remaining batter.

While the waffles are cooking, heat a skillet over medium heat. Ad the pat of butter to the pan and allow to melt. Slice the banana into the pan and cook until it begins to soften, stirring occasionally. Add the grand marnier and cook an additional 2 minutes. Remove from heat and keep warm.

Yields 6.
Approx.363 waffles, 13 grams fat, 1.5 grams fiber, 17 grams protein


Don’t like hyphens? You can now find me by going to Healthydelicious.net too! Should make it a little easier to tell people about the site (hint, hint ;))

By on March 4th, 2010

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

18 thoughts on “Buttermilk Waffles with Sauteed Bananas”

  1. I just made these waffles. The batter was too thick because the ratio of flour to buttermilk is too high. Less flour is needed. Just MHO. I have been making buttermilk waffles for many years. The pictures are very appealing.

    • the batter is very thick when I make it, but it puffs up once it starts to cook. Did yours not puff up? I wonder if the humidity might play a role in how much flour is needed… I know it definitely effects breads. I’ve only made these in the winter when it is very dry. Will have to revisit in the hot+humid weather to see if that makes a difference!

  2. Well I left my waffle iron at my mom’s house when I moved to the city (like Mardi, no space!) but I’d love to try these with chocolate chips–maybe I’ll settle for your recipe but with pancakes instead. Thanks so much for the inspiration (and beautiful, new-to-me blog).

  3. OMG. I am patiently waiting to go out to brunch right now and this is making me hungrier than ever!!! Sadly, we don’t have space for a waffle iron (really) but the place up the road we go for brunch has fantastic ones. Probably just as well for my butt!

  4. Nothing beats a homemade waffle! The bananas on top are a nice treat. I like fruit with mine too.

  5. home-made waffles are sure a level more delicious than frozen. in-fact, the only once i had home-made waffles after that i was off frozen for like a year!

    first time visitor to this blog (tracked from foodista). loved all your delicious and healthy recipes and those gorgeous pics.

  6. I’m a huge fan of the America’s Test Kitchen recipe! I’ve adapted it a bit for whole wheat flour, but it has the best secret ingredient. You wouldn’t even know it!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.